Photo: Roasted Squash

TOTAL TIME: 35 min
Prep: 5 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 butternut squash, about 1 pound/450 g
  • 1 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • A few sprigs fresh thyme
  • A few bay leaves
  • 1 to 2 tablespoons butter
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Directions

Heat the oven to 400 degrees F/200 degrees C.

Slice the squash into 3/8 inch/3/4 cm half-moons. Toss with the olive oil to coat. Arrange in slightly overlapping rows on a baking sheet. Sprinkle with salt and pepper. Scatter over the thyme sprigs and bay leaves. Dot the squash with the butter, then bake, turning halfway through roasting, until the squash is soft with slightly candied brown edges, 30 minutes.

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5

Newest Ratings and Reviews

Read all 3 reviews

  • on May 11, 2013

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    So good and so easy! These come out like a cross between candy and potato chips. Even my veggie hating boyfriend loves them. And who knew the rind was edible? I've wasted years peeling squash....better late than never I guess.

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  • on September 16, 2012

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    I made it as directed except that I used a Delicata squash. Leaving the peel on is fine but the peel on a Delicata tends to be much thinner than on a Butternut. Very good

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  • on June 23, 2012

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    Very easy to make and tasty. On the video Laura had not peeled the squash so I did not either. The peel was edible but distracting. Next time I will peel it before cooking. Nice flavors.

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